Warm Salad of Monkfish, Carmarthen Ham and Mushrooms

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
Great British Chefs 2

By Kit Chapman

Published 1995

  • About

Ingredients

  • 1 monkfish tail, about 750 g/½ lb
  • 125–175 g/

Method

Remove the monkfish from the bone, and trim off the skin. Cut into 2.5 cm/1 inch cubes. Cut the ham into thin strips, and break the mushrooms into large pieces.

Heat the olive oil in a